7 smart and sassy crime fiction writers dish on writing and life.
It's The View. With bodies.

Sunday, August 21, 2016

Fresh Cherry Cobbler with Whipped Cream #recipe

LUCY BURDETTE:
My hub and I are mad for cherries when they are in season, and trust me we've eaten pounds and pounds of them this summer. But we've
never done anything except eat them from the bowl. I couldn't imagine
pitting all those little guys. But then I got the image of a cherry
cobbler in my head, and it would not be denied. (Sadly, I went to the grocery store yesterday and the cherries were GONE FOR THE SEASON! I'm quite certain you can use this same recipe for blueberries or peaches. Back to the story...)

So I went in search of a cherry pitter and found this one on Amazon,
which handles 6 pieces at a time. So it still takes a while (maybe half
an hour) to pit enough for the cobbler, but this time it's worth it. Be
careful because one diner did find a pit in her portion. You don't want
your guests cracking their molars on your dessert! (Recipe has been adapted for low-sodium diets.)

Combine the dry ingredients and then cut in the chilled butter,
using a pastry cutter. When the lumps are pea-sized, stir in the cream or
milk. Do not over mix. With a large spoon place blobs of the
crust over the prepared cherries. Do not worry about smoothing the
crust or covering every square inch.

Bake at 350 for about 40 minutes. The cherries should be bubbling and
the crust a light brown. Let the cobbler cool a bit and serve with almond-scented
whipped cream.

Looks so good! I may have to actually start baking with fruit, though I'm pretty happy with just eating it fresh and plain. A six-at-a-time pitter sounds quite efficient. I've seen the one at a time versions, but never multiples. Good to give warning of strays, and slowing down and savoring is good, too.

FChurch, you're my kind of gal, with the tart cherries! My oldest daughter lives in Michigan, and they have a second home north of Traverse City, the Cherry Capitol of the World, where they have an annual Cherry Festival, around July 4th, I think. They have had terrible weather up there this year, and the cherry crop is not so great from the extreme drought, but usually we try to get up there in time for the tart cherries.

If you ever have a chance to make a pie, cobbler, jams, or pastry from the tart cherries, that is the gold standard. You don't need to add lemon juice for the contrast; they have that part inherently, and the best pies ever are made with them. They have spoiled me forever!

Oh, I love cherry cobbler, and this one has my mouth watering! I have never fixed a cobbler myself, but one of our local restaurants has one to die for. My daughter and her family love fresh cherries, and so I recently gifted her with one the cherry pitters exactly like the Amazon one. I expect to be rewarded someday with a cherry cobbler.